Water Dynamics in Egg White Peptide, Asp-His-Thr-Lys-Glu, Powder Monitored by Dynamic Vapor Sorption and LF-NMR

2016 ◽  
Vol 64 (10) ◽  
pp. 2153-2161 ◽  
Author(s):  
Shuailing Yang ◽  
Xuye Liu ◽  
Yan Jin ◽  
Xingfang Li ◽  
Feng Chen ◽  
...  
Keyword(s):  
Egg White ◽  
Water Dynamics ◽  
Vapor Sorption ◽  
Dynamic Vapor Sorption ◽  
Lf Nmr

scholarly journals Quantification of accessible hydroxyl groups in cellulosic pulps by dynamic vapor sorption with deuterium exchange

Cellulose ◽  
2018 ◽  
Vol 25 (12) ◽  
pp. 6923-6934 ◽  
Author(s):  
Saija Väisänen ◽  
Raili Pönni ◽  
Anna Hämäläinen ◽  
Tapani Vuorinen
Keyword(s):  
Deuterium Exchange ◽  
Hydroxyl Groups ◽  
Vapor Sorption ◽  
Dynamic Vapor Sorption

scholarly journals Effect of Solid Forms on Physicochemical Properties of Valnemulin

Crystals ◽  
2019 ◽  
Vol 9 (12) ◽  
pp. 675 ◽  
Author(s):  
Jinbo Ouyang ◽  
Jian Chen ◽  
Limin Zhou ◽  
Fangze Han ◽  
Xin Huang
Keyword(s):  
Organic Acids ◽  
Physicochemical Properties ◽  
Excess Enthalpy ◽  
Vapor Sorption ◽  
Dynamic Vapor Sorption ◽  
Scanning Calorimetry ◽  
Intrinsic Dissolution ◽  
X Ray ◽  
Ft Ir ◽  
Scanning Electron

To improve the physicochemical properties of valnemulin (VLM), different solid forms formed by VLM and organic acids, including tartaric acid (TAR), fumaric acid (FUM), and oxalic acid (OXA), were successfully prepared and characterized by using differential scanning calorimetry (DSC), scanning electron microscope (SEM), X-ray powder diffraction (XRPD), and Fourier-transform infrared spectroscopy (FT-IR). The excess enthalpy Hex between VLM and other organic acids was calculated by COSMOthermX software and was used to evaluate the probability of forming multi-component solids between VLM and organic acids. By thermal analysis, it was confirmed that multi-component solid forms of VLM were thermodynamically more stable than VLM itself. Through dynamic vapor sorption (DVS) experiments, it was found that three multi-component solid forms of VLM had lower hygroscopicity than VLM itself. Furthermore, the intrinsic dissolution rate of VLM and its multi-component forms was determined in one kind of acidic aqueous medium by using UV-vis spectrometry. It was found that the three multi-component solid forms of VLM dissolved faster than VLM itself.

Effect of hot-air oven dehydration process on water dynamics and microstructure of apple (Fuji) cultivar slices assessed by LF-NMR and MRI

2019 ◽  
Vol 37 (15) ◽  
pp. 1974-1987 ◽  
Author(s):  
Tariq Kamal ◽  
Yukun Song ◽  
Zhang Tan ◽  
Bei-Wei Zhu ◽  
Mingqian Tan
Keyword(s):  
Water Dynamics ◽  
Dehydration Process ◽  
Hot Air ◽  
Lf Nmr

Influence of Freezing–Thawing Cycle on Water Dynamics of Turbot Flesh Assessed by Low-Field Nuclear Magnetic Resonance and Magnetic Resonance Imaging

2018 ◽  
Vol 14 (1) ◽  
Author(s):  
Jiaqi Li ◽  
Kexin Xia ◽  
Yao Li ◽  
Mingqian Tan
Keyword(s):  
Magnetic Resonance Imaging ◽  
Nuclear Magnetic Resonance ◽  
Magnetic Resonance ◽  
Water Dynamics ◽  
Resonance Imaging ◽  
Low Field ◽  
Meat Spoilage ◽  
Thawing Process ◽  
Lf Nmr ◽  
Nuclear Magnetic

AbstractTurbot is a valuable commercial species due to its high nutrient content. Moisture is an important indicator of meat spoilage. This study elucidated distinctive water dynamics in turbot flesh in the freezing–thawing process by nondestructive low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) techniques.T2relaxation spectra were utilized to describe the mobility and content of different types of water. Principal component analysis (PCA) revealed a clear discrimination of various freezing–thawing cycles.T1- andT2-weighted MRI provided further visualization of internal information for turbot flesh. Microscopic examination clearly identified protein denaturation and structural shrinkage. Furthermore, NMR parameters and conventional physicochemical parameters of color, shear force and thiobarbituric acid-reactive substances showed good correlations. To sum up, the study revealed that LF-NMR and MRI are promising techniques to portray the relationship between the water dynamics and changes of turbot quality properties during the freezing–thawing process.

Sign in / Sign up

Export Citation Format

Share Document